Kneader's Mint Brownies

Mint + Chocolate is one of my favorite combinations. Peppermint Oreos. Andes Mints. Chocolate mint truffles. BYU mint brownies. Mint chocolate chip ice cream. But my absolute favorite of all is Kneader's chocolate chunk mint brownies. I could literally eat them every day and be absolutely happy (and, unfortunately, very fat). A couple of weeks ago I was at Kneader's and the line was ridiculously long and I had two fussy kids so I didn't end up getting my brownie. I couldn't stop thinking about that brownie, and was craving it all week long, so I decided to consult my good friend google to see if I could find a recipe and make some at home. I came across this recipe and decided to make it. Best. Idea. Ever. These are every bit as delicious as the ones they sell, and now having the ability to make them myself is dangerous knowledge. Deliciously dangerous knowledge.

I think that these are best a day or two after making them (the brownie layer sets up just right so they're not quite so fudgy), so they are the perfect make-ahead treat!


Kneader's Mint Brownies 
barely adapted from Girls with Recipes

Brownie Layer:
1 cup butter
4 oz. unsweetened chocolate
2 cups sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1 cup all-purpose flour
2 cups semi-sweet chocolate chips (I have used less than this, about 2/3 cup, and thought they still turned out just as good)

Frosting Layer:
1/2 cup butter, softened
2 cups powdered sugar
2-4 Tb. milk (as needed until frosting reaches desired consistency)
1 - 1 1/2 tsp. peppermint or mint extract (use 1 tsp. for less minty brownies or 1 1/2 tsp. for more minty ones. They do peppermint ones at Christmas time and mint ones the rest of the year.)
2 drops green or red food coloring (red for peppermint or green for mint)

Chocolate Ganache:
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream (or butter if you don't have cream on hand)

1. Preheat oven to 350 degrees. Line 9 x 13 baking pan with parchment paper or foil. Spray with non-stick spray. Melt chocolate and butter in microwave on high for 2-3 minutes, stirring every 30 seconds, until completely melted. Add sugar, eggs, and vanilla. Mix until completely combined. Gently fold in flour and salt until just combined. Fold in chocolate chips. Bake 25 - 30 minutes (do not overcook). Cool completely.
2. When brownie layer is completely cooled, prepare mint frosting. Beat all ingredients together with mixer until light and fluffy, adding milk as needed to reach desired consistency. Using an offset spatula, spread over cooled brownies (make sure you spread it evenly so the top ganache layer will work right). Refrigerate for at least 1 hour.
3. Make ganache layer by heating cream and chocolate chips in microwave for 30 seconds, then stir completely until totally melted and combined (microwave for up to 30 more seconds if needed). Cool slightly, then spread evenly over mint layer. Do not refrigerate, ganache will set up within about an hour.

Nutella Cheesecake Swirl Brownies

Have I mentioned that I have a love affair with Nutella? Whether on crepes, in stuffed french toast, in gelato, or in the world's most delicious frosting, I cannot get enough of it. So naturally, when I saw a recipe for Peanut Butter Cheesecake Swirl Brownies on one of my favorite blogs (Annies Eats!) I immediately had to make them, but with Nutella instead of peanut butter. Thus, these were born. They are probably the most rich dessert I have ever made (and that is definitely saying something). You absolutely have to eat these with a tall glass of milk or a big scoop of vanilla ice cream. Indulgent. Easy. Delicious. Hope you enjoy!

Nutella Cheesecake Swirl Brownies
Adapted from Annie's Eats, originally from Kitchenist


Brownies:
7 Tb. unsalted butter
3 oz. semi-sweet chocolate, coarsely chopped
1/2 cup cocoa powder
1 cup sugar
3 oz. cream cheese, softened
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1/2 cup flour

Cheesecake:
4 oz. cream cheese, softened
1/3 cup Nutella
1 Tb. sugar
1 egg yolk
1/2 tsp. vanilla

1. Preheat oven to 350. Line 8x8 inch pan with foil and spray with cooking spray.
2. Combine butter and chocolate in medium microwave-safe bowl. Microwave for 1 minute, then stir well until completely melted. Whisk in all remaining brownie ingredients except flour. Stir until smooth and well blended. Gently stir in flour until just combined (do not over mix). Spread evenly in prepared pan.
3. Make the Nutella cheesecake filling by beating the cream cheese, Nutella, and sugar with electric mixer on medium speed until smooth and combined. Add egg yolk and vanilla and mix until completely blended.
4. Drop spoonfuls of the Nutella filling over the brownies in pan. Swirl batter gently with a knife.
5. Bake 30-35 minutes or until the center is just set. Cool to room temperature and move to refrigerator. These are best after chilling for at least 12 hours.

Brownie Chocolate Cheesecake Cupcakes

Cheesecake: Good.
Cupcakes: Great.
Chocolate: Delicious.
Brownies: Divine.
Chocolate Brownie Cheesecake Cupcakes: Amazing!

These were fast, delicious, and look gourmet. You really can't go wrong!

 

Brownie Chocolate Cheesecake Cupcakes
Adapted from Pillsbury

1 box fudge brownie mix (19.5 oz)
1/2 cup oil
1/4 cup water
4 eggs
1 cup semisweet chocolate chips, melted and cooled to room temperature
2 pkg. (8 oz. each) softened cream cheese
1/2 cup sugar
1 container (6 oz.) vanilla yogurt
1/2 tsp. vanilla
hot fudge, whipped cream, and raspberries if desired

1. Preheat oven to 350 degrees. Line 24 muffin cups with paper liners.
2. Prepare brownie mix using 1/2 cup oil, 1/4 cup water, and 2 eggs. Divide evenly among cupcake liners. Bake for 15 minutes.
3. Meanwhile, beat cream cheese and sugar with electric mixer on medium speed. Add yogurt and vanilla and beat until smooth. Add eggs, 1 at a time, beating well after each addition. Add chocolate and beat until completely blended and no white streaks remain.
4. Divide cheesecake mixture evenly over the warm brownies. Return to oven and bake 15 - 20 minutes or until set. Cool completely, then refrigerate at least 2 hours before serving. Top with hot fudge, raspberries, and fresh whipped cream if desired.

Cookie Dough Topped Brownies

Have you ever made chocolate chip cookies and just wanted to sit there and eat the entire bowl of dough without baking it? Yeah...me too. So when I saw the recipe for these cookie dough topped brownies I knew I needed to try them. Brownies. Cookie Dough. No raw eggs so I don't have to feel guilty about eating it. Sounds perfect, right? These are delicious and super rich so you only need a tiny piece to feel totally satisfied. Enjoy!

Cookie Dough Topped Brownies
adapted slightly from My Kitchen Cafe

9 x 13 pan of your favorite brownies, baked and cooled
1/2 cup (1 cube) unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
3 Tb. milk
1 1/2 tsp. vanilla
3/4 cup flour
1/4 tsp. salt
1 cup mini semi-sweet chocolate chips
flaky sea salt for sprinkling (optional)

Cream butter and sugars in medium sized bowl until light and fluffy. add milk and vanilla and beat until creamy. Add flour and salt and beat until incorporated. Fold in chocolate chips. Drop by tablespoonfuls over cooled brownies and spread (I found it easiest to do this with an offset spatula dipped in cold water so it doesn't stick to the cook dough). If desired, sprinkle with flaky sea salt (I love that sweet/salty combo so I used just a little bit of sea salt on top, yum!) Refrigerate at least two hours so the cookie dough firms up and you can cut it (I cut the brownies with a pizza cutter dipped in cold water so it didn't stick). Keep refrigerated until ready to serve.

Best. Brownies. Ever.

Six months ago my friend Hannah brought these brownies to a barbecue we were having. I have literally been craving them ever since. I've been begging her for the recipe, and she finally brought it to me two weeks ago. I am not exaggerating when I say that I have made them three times since then. They're perfectly chewy and fudgy, which is hard to achieve when you are making homemade brownies with cocoa instead of baking chocolate. Just let me say this: try it and you definitely won't be disappointed.

Chewy Cocoa Brownies from Nestle

3/4 cup butter, melted
1 2/3 cups granulated sugar
2 Tb. water
2 eggs
2 tsp. vanilla
3/4 cup cocoa
1 1/3 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup mini chocolate chips

1. Preheat oven to 350 degrees. Spray 9 x 13 baking pan with baking spray.
2. Whisk melted butter and sugar together until well combined. Add water, eggs, and vanilla and mix until smooth.
3. Add cocoa, flour, baking powder, and salt and mix until thoroughly combined. Batter will be very thick.
4. Spread batter in pan. Top with chocolate chips. Bake for 20 - 25 minutes or until slightly puffy and no longer jiggly in the middle. Enjoy!

S'mores Brownies

I saw these brownies over on Real Mom Kitchen last month and haven't been able to stop thinking about them since. I decided to whip them up to take to some co-workers to say "thank you." I wanted something quick & easy but that looked impressive and was delicious. These definitely fit the bill.

S'mores Brownies

1 pkg. brownie mix (for 9 x 13 pan)
1 jar (7 oz.) marshmallow creme
8 fun-size Hershey's milk chocolate bars (1 pkg.), coarsely chopped
5 graham crackers, coarsely chopped

1. Prepare brownies according to directions on package for cake-like brownies. Bake in 9 x 13 pan. Cool 5 - 10 minutes.
2. Spoon marshmallow creme over warm brownies. Let sit for 2 - 3 minutes and spread evenly over top of brownies. Sprinkle with chocolate and graham crackers. Cool completely and cut into 24 bars.

Peanut Butter Bars

A perfect back-to-school snack. Did you ever have these with your school lunches? I think it's the only way the school ever got people to eat lunch on fish stick day. It worked for me! These are super quick and easy and delicious. Every time I make them they literally fly off the plate. Enjoy! And make sure you have a nice tall glass of milk on hand, and plenty of people to share these with because they are addictive!

Peanut Butter Bars

Bars

1 cup butter, softened

2/3 cup creamy peanut butter

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups oatmeal (quick cooking or old-fashioned, either will work)

1 tsp. baking soda

1 tsp. salt

Hershey’s Perfectly Chocolate Frosting

1/2 cup butter, softened

2/3 cup unsweetened cocoa powder

1/3 cup milk

1 tsp. vanilla

3 cups powdered sugar

1. Preheat oven to 350 degrees. Spray jelly-roll pan (or half sheet, 13 x 18 inches) with cooking spray.

2. In bowl of large electric mixer cream butter, peanut butter, and sugars until light and creamy, about 2 minutes. Add eggs and vanilla and beat until incorporated, about 1 minute. Add dry ingredients and mix on low just until all ingredients are incorporated, 1 - 2 minutes.

3. Bake for 11-13 minutes, until very light golden brown (it will still look doughy, but you don't want to overcook it! This is the key to chewy and delicious bars). Cool completely.

4. In large mixing bowl, beat butter until creamy. Add remaining frosting ingredients and mix on low until combined. Increase speed to medium-high and mix until light and creamy, 4-5 minutes. Spread evenly over bars and cut into squares to serve. Serves 35 - 48.

Homemade Brownies

I have a confession. I've only ever had two kinds of homemade brownies that I've liked. Most homemade brownies are cake-y and not chocolate-y enough. These ones are perfect: rich, fudgy, nutty, and delicious. Did I mention they're one bowl brownies? And take only minutes to make? And they stay soft and delicious for almost a week? I think I'm in love.

Baker's One-Bowl Brownies

4 oz unsweetened chocolate
3/4 cup butter (not margarine)
2 cups sugar
3 large eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped walnuts

1. Preheat oven to 350 degrees. Spray 9 x 13 inch pan with cooking spray.
2. In large glass bowl heat chocolate & butter on high for 2 minutes. Stir until chocolate & butter are both completely melted. Add sugar and mix well. Add eggs and vanilla and mix well. Stir in flour and nuts until just combined.
3. Spread batter into pan. Bake for 30 - 35 minutes (do not overcook). To test doneness, insert toothpick in center, brownies are done when it comes out with fudgy crumbs. Cool completely, cut and serve. Makes 24 servings.

Bite-size Brookies

For those of you that don't know what a brookie is, you're missing out. They are a layered dessert bar with brownie on the bottom and cookies on the top...and they are fantastic! This bite-size version is perfect for little kids or as munchies at a get together. The picture really doesn't do these brookies justice, but trust me, they are great!

Bite-size Brookies
Make 48 brookie bites

1 pkg. fudge brownie mix (for an 8" x 8" pan), prepared according to package directions.
1 pkg. refrigerated cookie dough (24 cookies), flavor of your choice
additions of your choice: peanut butter chips, butterscotch chips, caramel pieces, candy bars (chopped), coconut, nuts, etc.

1. Preheat oven to 350 degrees.
2. Spray two mini muffin pans (24 count each) with cooking spray. fill 1/2 way with brownie batter (a little under a tablespoon per muffin cup). Bake brownies for 10 minutes.
3. Place addition of your choice on top of each brownie.
4. Cut each piece of cookie dough in half (so you have 48 balls of cookie dough). Flatten cookie dough into small circles. Top each brownie with one piece of cookie dough.
5. Return to oven and bake for 10 more minutes. Let cool 5 minutes and remove from pan onto cooling rack to cool.

Enjoy!

Brownie Trifle

This is one of my most requested recipes ever. It's the perfect combination between chocolate and berries, and creamy pudding and brownies. It's easy to make, but looks amazing, so it's great for parties! Make it in a trifle dish or, for individual servings, in wine goblets.

Brownie Trifle
1 brownie mix
2 small boxes (4 serving size) chocolate pudding
3 1/2 cups milk
2 (8 oz.) packages cool whip
1 (12 - 16 oz.) package frozen raspberries.

1.Prepare brownies according to directions on box, only use 3 eggs instead of 2. Bake in 9 x 13 pan. Let cool and cut into 1" cubes.
2. Mix chocolate pudding with milk. Fold in half of an 8 oz. package of cool whip.
3. Layer half the brownies, half the pudding mixture, half a tub of cool whip, and half the frozen raspberries in a trifle dish or large glass bowl. Repeat layers, ending with raspberries. Serve immediately or refrigerate up to 24 hours.

My Favorites: Brownie Mix

Matt has "The Essentials," so I thought I would start my own recurring topic called "My Favorites" where I can talk about my favorite ingredients, techniques, kitchen items, cookbooks, etc. One thing that I always have on hand is brownie mixes. I am always making treats for friends, neighbors, family, work, church gatherings, games nights, etc. Sometimes I just don't feel like spending a lot of time baking, so I like to have brownie mixes on hand. There are a million way to dress them up and make them taste extra good, or they are just great on their own too. I like to have a box of plain (chocolate fudge) brownies on hand, and I always have a box of my favorite Chocolate Chunk brownies from Pillsbury. They're pretty much heaven in a box. I recommend picking one up so you can try them out! Watch out, though. They are ridiculously addicting.

Here is my favorite variation from a basic brownies mix to make it extra delicious.

Raspberry Chocolate Chunk Brownies:
Prepare brownie mix according to directions on the back of the box. Fold in 1 cup frozen raspberries and 1/2 cup semi-sweet chocolate chunks or chocolate chips to the batter. Bake according to directions on the box.

Note: When you bake them, make sure you add the eggs. One time I forgot and the brownies boiled in the oil in the oven. Pretty disgusting.